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Fall into Eagle Point 2017

Posted 10/5/2017 9:09am by Gayle Ganser.

Good Morning Eagle Point Fans,

We are excited to share with all of you some updates, pictures and recipes through our blog. You can also see lots of updates via Facebook & Instagram of both the Farm & the Market!! We hope you enjoy and please share pictures and recipes with us through our Facebook Page!

We shared a picture on Instagram the other day of a delicious meal we made with Our Own Local Acorn Squash & Local Jonagold Apples! Below we have shared the recipe, please let us know if you have tried and what you think!!

Sausage & Apple Acorn Squash



  • 2 Acorn squash
  • Olive Oil
  • Salt & Pepper
  • 1lb Ground Italian Sausage
  • 1 small onion, finely chopped
  • 2 large celery stalks, finely chopped
  • 2 Apples, diced (you don’t have to skin them, but we did) 
  • 1/2 tsp. Sage
  • 1 cup Panko Bread Crumbs
  • 1 cup Parmesan Cheese, divided 


  1. Preheat the oven to 400° 
  2. Using a sharp knife cut each end of the acorn squash, as little as possible. ( this can be a little tough, so I put it in the microwave for about 25-30sec. to soften it up). Then cut in half. 
  3. Scoop out the seeds, one of the halves will have a hole or thin amount of flesh at the bottom (this is fine). 
  4. Brush the inside and top of the squash with olive oil and then put salt & pepper on top, to taste. 
  5. Bake 40 minutes to an hour depending on the size of the squash. You want it to be tender, this can ‘ve checked by poking a fork into them, they should be tender but still hold their shape.(We did ours for about 50 minutes)
  6. While the squash is baking, it is time to sauteed the sausage for about 5 minutes, drain but keep the grease in the pan (you will be using this to sauteed up the other ingredients). Put the meat in a bowl and try to soak up some of the grease left on the meat (we used a paper towel to soak it up).
  7. Using the grease from the sausage, add the onions and celery and sautee for 2-3 minutes until it starts to brown. (Add olive oil if needed)
  8. Add apples and sautee for another 2 minutes or until the apples start to soften. 
  9. Stir in sage and bread crumbs. 
  10. Add 3/4 cup of parmesan and mix in till it is starting to melt. Set aside.
  11. Once the squash is ready, pull put of the oven and scoop in the mixture until they are filled.
  12. Return to the oven and bake for another 15 to 20 minutes, depending ib the size of rhe squash (We did 15 minutes). 
  13. Remove from the oven and top with the remaindernof the parmesan cheese. 
  14. ENJOY! 

This turned out perfect, it can also be used as an appetizer. We enjoyed it as our meal, it had the perfect mixture of sweet, savory with a hint of that nutty taste from the squash. 


Enjoy & Thank You!

Eagle Point Farm Market & Greenhouses

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